食品与发酵工业2018，Vol.44Issue(4)：254-258,5.DOI:10.13995/j.cnki.11-1802/ts.014114
庆元锥栗烘烤过程中香气物质组分的变化
The changes of aroma components in Qingyuan Castanea henryi during roasting
摘要
Abstract
The aroma components of Qingyuan Castanea henryi (C.henryi) roasted at 230 ℃℃ were determined and analyzed by electronic nose and gas chromatography-mass spectrography (GC-MS).The results of electronic nose showed that,aroma profile changed during roasting and the significant change of aromas occurred at the first 10 min and after 20 min.While between 10-20 min,the flavor presented no apparent change (p ＞0.05).The results of GC-MS showed that,a toal of 30 volatile components were identified in roasted C.henryi,which were mainly ketones,acids,and esters.Volatile acids,alcohols and aldehydes decreased,while ketones and heterocyclics increased.Esters and aromatic components reached their peak point and then decreased.The characteristic aromas of roasted C.henryi were 4-Hydroxy-2,5-dimethyl-3 (2H) furanone,2,3-Dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and Maltol.关键词
锥栗/烘烤/电子鼻/气相色谱-质谱联用(GC-MS)/特征香气Key words
Castanea henryi/roasting/electronic nose/gas chromatography-mass spectrography (GC-MS)/characteristic aroma引用本文复制引用
陈如意,杨玥熹,顾振宇,陈跃文,陈婷..庆元锥栗烘烤过程中香气物质组分的变化[J].食品与发酵工业,2018,44(4):254-258,5.基金项目
2017年度浙江省博士后科研择优资助项目(锥栗产品香气品质控制关键技术研究与应用) （锥栗产品香气品质控制关键技术研究与应用）
丽水市“百名博士入百家企业人才引领计划”项目(食用菌及山林食品综合研究开发) （食用菌及山林食品综合研究开发）
